6 pastured eggs, separated
1/2 cup grass-fed Bulletproof Whey Protein
Grass-fed butter (to grease pan)
Ready your oven by preheating it to 325 degrees F. make sure you only have the middle rack inside your oven.
Using a grass-fed butter, grease the pan you will use for the bread. If you have ceramic loaf pan, you may use it as well and skip the greasing.
Using a hand mixer on high, beat the 6 egg whites until stiff peaks form. You need to make sure it forms stiff peaks, otherwise, the resulting bread will be a mess.
Reduce the mixer’s speed to low and add the ½ cup of Bulletproof Whey Protein and the yolks. Mix well and make sure you have a fluffy batter.
Pour the batter to your prepared pan and bake for 40 minutes.
The batter will rise up and may appear big, but letting it cool for a few minutes will shrink it to the right size.
Release from the pan and slice and serve.
You can place left overs in the fridge for a few days. Reheating will only need skillet with grass-fed ghee over a medium-high heat.
Serve while still warm and enjoy bread like never before!